If you’re searching for a dish that combines wholesome ingredients with a burst of comforting flavors, these Creamy Spinach Turkey Meatballs are an absolute must-try. Juicy turkey meatballs get elevated with a luscious, garlicky cream sauce loaded with fresh spinach, sun-dried tomatoes, and aromatic herbs. This recipe masterfully balances lean protein with indulgent creaminess, making it perfect for weeknight dinners or impressing friends at home. Every bite feels like a warm hug, and the hint of spice and fresh herbs keeps things lively and vibrant.

Creamy Spinach Turkey Meatballs Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe lies in the simplicity and quality of each ingredient, which work together to create layers of flavor, texture, and color. From lean ground turkey and chicken to fresh herbs and creamy cheeses, every component plays an essential role in making these meatballs unforgettable.

Ground turkey and chicken (1/2 lb each): A lean and tender protein base that keeps the meatballs juicy but not heavy.
Shredded mozzarella (1/2 cup): Adds a melty, cheesy binding element that keeps the meatballs moist.
Garlic (8 cloves total; 4 grated, 4 minced): Boosts depth and richness in both the meatballs and the sauce.
Italian seasoning (1 teaspoon): Brings a fragrant blend of herbs to enliven the meatballs.
Red crushed chili pepper flakes (1/2 teaspoon, optional): Adds a subtle kick, customizable to your spice preference.
Bouillon cube, crumbled (optional): Enhances savory notes in the meat mixture without overpowering.
Fresh cilantro or parsley (1 cup chopped): Provides freshness and a burst of green vibrancy.
Olive oil (1 tablespoon): For browning the meatballs and building the sauce’s flavor base.
Butter (1 tablespoon): Adds richness and silkiness to the creamy sauce.
Yellow onion (1 small, diced): Sweetens the sauce with gentle caramelized notes.
Vegetable broth (1/3 cup): Helps deglaze the pan and adds subtle umami depth.
Sun-dried tomatoes in oil (5 ounces, drained): Imparts tangy, chewy bursts of concentrated tomato flavor.
Heavy cream (1 3/4 cups): The heart of the creamy sauce that wraps around each meatball.
Baby spinach leaves (3 cups): Softens in the sauce, adding fresh green color and nutrients.
Grated Parmesan (1/2 cup): Melts into the sauce, bringing nutty umami and depth.
Fresh parsley (1 tablespoon, chopped): A bright finishing herb to sprinkle over the dish.

How to Make Creamy Spinach Turkey Meatballs

Step 1: Prepare the Meatball Mixture

Start by combining the ground turkey and chicken in a large bowl with the shredded mozzarella, grated garlic, Italian seasoning, crushed chili flakes if using, crumbled bouillon cube, chopped cilantro, and freshly cracked black pepper. Mixing these ingredients well by hand or with a fork ensures every meatball is flavorful and uniform. Form medium-sized balls, and set them aside on a plate to rest before cooking.

Step 2: Brown the Meatballs

Heat olive oil in a large skillet over medium-low heat, then gently add the meatballs. Cook them slowly, turning to brown all sides evenly over about 8 to 10 minutes. This technique locks in juiciness and gives them a beautiful golden crust without drying them out. Once cooked through, transfer the meatballs to a clean plate and set aside. Don’t rush this step—careful browning sets the stage for the richest flavor.

Step 3: Build the Creamy Sauce Base

In the same pan, melt butter in the leftover cooking juices, releasing all those browned bits’ flavors. Add minced garlic and cook for about a minute until fragrant—but not browned. Toss in the diced onion and sauté until translucent and tender. Then, stir in the sun-dried tomatoes, letting them soften and infuse the sauce for 1 to 2 minutes. Pour in the vegetable broth and cook down slightly to concentrate flavors. This foundational step brings vibrancy and depth to your sauce.

Step 4: Create the Creamy Spinach Sauce

Reduce the heat to low and pour in the heavy cream, stirring to combine. Bring it gently to a simmer, allowing the sauce to thicken as you season it with salt and pepper. Stir in the baby spinach leaves, letting them wilt slowly to maintain a lovely green hue and offer a tender texture. Add the grated Parmesan last, stirring gently until it melts through. This rich, velvety sauce is what transforms simple meatballs into a dish worth savoring.

Step 5: Combine and Finish

Carefully place the browned turkey meatballs back into the creamy sauce. Let everything mingle together over low heat for a minute or so, spooning sauce over the meatballs to coat them evenly. Scatter chopped fresh parsley on top for a fresh aroma and appealing color contrast. At this point, your Creamy Spinach Turkey Meatballs are ready to be plated and enjoyed.

How to Serve Creamy Spinach Turkey Meatballs

Garnishes

Add a sprinkle of finely chopped parsley for freshness and a dusting of extra Parmesan to enhance the cheesy richness. A few crushed red pepper flakes on top can add a little heat if you love spice. The right garnish not only elevates the presentation but also adds subtle flavor layers that make each bite exciting.

Side Dishes

These meatballs pair beautifully with steamed vegetables or cauliflower rice for anyone following a low-carb or Keto plan. If carbs ignite your soul, a side of fluffy pasta or garlic butter rice works wonders to soak up that luscious sauce. Roasted potatoes or a crisp green salad also make lovely complements, balancing richness with freshness.

Creative Ways to Present

For a fun twist, serve the meatballs on toasted baguette slices topped with sauce for hearty meatball crostinis. Alternatively, layer them over a bed of creamy polenta or mashed potatoes for a comforting, soul-satisfying meal. You can even stuff them into pita pockets with extra sauce and fresh herbs for a delightful hand-held feast. The possibilities are as inviting as the dish itself.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Creamy Spinach Turkey Meatballs and sauce to an airtight container and refrigerate for up to 3 days. The flavors continue to meld and deepen, making leftovers just as delicious as the first serving.

Freezing

You can freeze the meatballs separately or with the sauce. Arrange meatballs on a baking sheet lined with parchment and freeze until firm before transferring to a freezer bag for up to 2 months. For the sauce, freeze it in a separate container. Thaw both overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat until warmed through, stirring occasionally to incorporate the cream sauce evenly. If reheating from frozen, thaw first overnight. Avoid high heat, which can cause the cream to separate. For microwave reheating, cover loosely and heat in short bursts, stirring in between.

FAQs

Can I use just turkey or just chicken instead of both?

Absolutely! Using either ground turkey or ground chicken alone will work perfectly. The combination just offers a flavor and texture balance, but feel free to stick to your preference or what’s available.

Is it possible to make this recipe dairy-free?

Yes, with a few swaps. Use a dairy-free cheese alternative and substitute the heavy cream with coconut cream or a thick cashew cream. Keep in mind that this will slightly alter the sauce’s traditional richness and flavor.

Can I prepare the meatballs ahead of time?

Definitely. You can form the meatballs a day ahead and keep them covered in the fridge. This can save time on cooking day and allow flavors to develop further.

What can I use if I don’t have sun-dried tomatoes?

Roasted red peppers or fresh diced tomatoes work as alternatives, although they offer a slightly different flavor profile. Sun-dried tomatoes give a rich, tangy depth that’s hard to replace exactly, but these substitutes will still keep the sauce vibrant.

How spicy are these meatballs with the chili flakes?

The red chili flakes add a gentle warmth without overwhelming heat. You can easily adjust the level to your liking by adding less or removing them altogether if you prefer a milder taste.

Final Thoughts

These Creamy Spinach Turkey Meatballs are a true joy to make and eat. The way the creamy sauce clings to tender, herb-packed meatballs is pure comfort on a plate. Whether you’re cooking for yourself or sharing with loved ones, this dish brings warmth, flavor, and a bit of indulgence to the table. I strongly encourage you to try this recipe soon — your taste buds will thank you!

Creamy Spinach Turkey Meatballs Recipe

★★★★★

5 from 6 reviews

Author: Simon
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

These creamy spinach turkey meatballs combine tender ground turkey and chicken with a rich, garlicky cream sauce packed with sun-dried tomatoes and fresh spinach. Perfect for a comforting dinner, the meatballs are seared to golden perfection then simmered in a luscious sauce infused with Parmesan and fresh herbs. Serve over steamed vegetables, cauliflower rice, or pasta for a versatile meal everyone will love.

Instructions

Prepare the Meatballs: In a large bowl, combine ground turkey, ground chicken, shredded mozzarella, grated garlic, Italian seasoning, crumbled bouillon cube (if using), red chili flakes (if using), half of the chopped cilantro, salt, and freshly cracked black pepper. Mix thoroughly with your hands or a fork until evenly combined. Shape the mixture into medium-sized meatballs and arrange them on a plate.
Cook the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the meatballs and cook for about 8 to 10 minutes, turning frequently, until all sides are browned and the meatballs are cooked through. Remove the meatballs from the skillet and set aside on a clean plate.
Make the Sauce Base: In the same skillet, melt 1 tablespoon of butter in the remaining cooking juices. Add the minced garlic and cook for about one minute until fragrant. Stir in the diced onion and sauté until translucent, about 3 to 4 minutes. Add the drained sun-dried tomatoes and fry for another 1 to 2 minutes to release their flavors. Pour in the vegetable broth and allow the sauce to reduce slightly, about 2 to 3 minutes.
Add Cream and Season: Reduce the heat to low and stir in the heavy cream. Bring the sauce to a gentle simmer, stirring occasionally. Season with salt and pepper to taste.
Incorporate Spinach and Cheese: Add the baby spinach leaves to the sauce and cook until wilted, about 2 minutes. Then stir in the grated Parmesan cheese and let the sauce simmer for an additional minute until the cheese has melted completely.
Combine and Serve: Return the cooked turkey meatballs to the skillet, spooning the creamy sauce evenly over them. Sprinkle the remaining chopped parsley on top for a fresh finish. Serve the creamy spinach turkey meatballs hot over steamed vegetables or cauliflower rice for a keto-friendly option, or with rice or pasta for a more traditional meal. Enjoy!

Notes

You can substitute the fresh cilantro with parsley if preferred.
For a spicier kick, increase the red crushed chili pepper flakes to taste.
If you prefer a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
Make sure not to overcrowd the skillet when cooking the meatballs to get a nice brown crust on each side.
Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet
Cuisine: Italian-inspired